Southern Fish and Chips

By carvalhohm2

Ingredients

• 4 large sweet potatoes (about 2 pounds), peeled and cut lengthwise into 1/2-inch-thick strips
• 1/4 cup vegetable oil
• 2 eggs
• 1/4 cup sour cream
• 1 teaspoon cayenne pepper, divided
• 1 teaspoon salt, divided
• 2 cups self-rising cornmeal
• 2 teaspoons parsley
• 1/2 cup vegetable oil
• 2 pounds catfish fillets

Details

Servings 4
Cooking time 30mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 450 degrees F.

In a large bowl, combine potatoes and oil; toss to coat completely. Spoon potatoes onto rimmed baking sheets in a single layer.

Bake 25 to 30 minutes, or until they begin to brown. Turn potatoes over and bake an additional 5 to 8 minutes, or until golden.

Meanwhile, in a shallow dish, whisk together the eggs, sour cream, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon salt; beat well. In another shallow dish, combine the cornmeal, the remaining cayenne pepper, the parsley, and remaining salt; mix well.

In a large skillet over medium-high heat, heat oil until hot but not smoking. Dip catfish in egg mixture then in the cornmeal mixture, coating completely.

Cook catfish in batches 4 to 5 minutes per side, or until the coating is golden and the fish flakes easily with a fork. Drain on a paper towel-lined platter. Serve immediately with chips.

Notes:
For a delicious sweet potato dipping sauce, mix 1 tablespoon of maple syrup with 1/4 cup mayonnaise.